Quality control is used to predict the quality of the processed food and then control the process so that the expected quality is achieved for every process.

GSFCo. thoroughly understands that Safety and Wholesomeness are the most important attributes of food quality.

GSFCo.’s key elements of quality control program includes management commitment, quality awareness, team effort and open communication. With this the basic tools of quality control are in place.

These include:

• Specifications (ingredient, product standards, packaging specifications, labeling specifications)
• Standard operation procedures
• Critical control point identification / sampling program
• Cleaning and sanitizing program
• Good Manufacturing Practices (GMP)
• Warehousing, Shipping and Receiving program
• In process analysis
• Laboratory analysis
• Approved suppliers list
• Recording and reporting procedures